If you like Korean food (Yum!) and Pizza (who doesn’t), then this bizarre creation might just become your new favorite indulgence. Bulgogi Kimchee Pizza does sound crazy, but I promise your mouth will thank you for nibbling on such a weirdly delicious treat. Weeks ago I stumbled upon a vague recipe for this pizza and the idea sort of lodged itself in the back of my brain waiting for the right moment to act. Judd loves bulgogi, so I knew swaying him into this adventurous undertaking would not be difficult. So, this past Sunday we decided to have a low key day… watched a little Women’s World Cup Soccer (Oh USA, sigh), lazed about the house, and made pizza. We started by marinating thinly sliced sirloin in a delightfully easy bulgogi sauce. The meat alone was a winner and promised only good things for the pizza’s final outcome. Once you cook the meat and sauté the spinach, all that is left to do is assemble the pie. We picked up the Trader Joe’s pizza dough (in a bag) and began forming our crust. Top the dough with tomato sauce (and a few pinches of kosher salt), grated fresh mozzeralla, sautéed spinach and onions, kimchee and bulgogi beef. Pop the beautiful disk of goodness into the oven and 15 minutes later you have heaven on a plate. Seriously… heaven.
The USA might have lost to Japan on Sunday, but in our house, Korea was the real winner. Well done Bulgogi Kimchee Pizza. Well Done.
This makes enough for the pizza and leftovers!
1 lb. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices.
1/3 cup tamari or soy sauce
3 tablespoons white sugar
1 tablespoon sesame oil
3 cloves of garlic, minced
1/2 of a medium yellow onion, halved and sliced into slivers
2 green onions including the white parts, finely sliced
2 tablespoons toasted sesame seeds
1/4 teaspoon red pepper flakes
2 pinches black pepper
1/4 teaspoon ginger, finely minced
Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked, medium, about 3 minutes per side.
Bulgogi Kimchee Pizza:
Makes 8 slices
Store pre-made fresh pizza dough (we used Trader Joe’s)
8 ounces tomato sauce
2 pinches kosher salt
5 ounces fresh mozzarella, grated
2 cups uncooked spinach, stems removed
Store bough Kimchee
1/2 lb. beef bulgogi (see recipe above)
Semolina or white flour
Preheat oven to 450 degrees.
Follow the instructions of the store bought dough. Form dough into 12″ disk. Top with tomato sauce and kosher salt. Spread until evenly coating top of dough. Add mozzarella, sautéed spinach and onions (from bulgogi recipe), kimchee and beef bulgogi. Toss semolina flour directly onto the pizza stone, bake 10-15 minutes or until crust is golden and cheese is bubbling.
Slice, dig in and ENJOY!